Healthy Banana Applesauce Muffins
These banana muffins are made with applesauce and lower in fat and sugar. They make a great quick breakfast or healthier snack for the whole family.
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Servings: muffins
Ingredients
- 1 ⅓ cup (190 g) flour (1 cup all-purpose + ⅓ cup whole wheat) *see notes
- 2 tsp (2 teaspoon) baking powder
- ½ teaspoon baking soda
- ⅓ cup (45 g) coconut sugar *or brown sugar
- pinch of salt
- ¾ cup (180 g) (6,3 oz) mashed bananas *about 2 big or 3 small bananas
- 1 large egg
- ½ cup (135 g) unsweetened applesauce
- 1 teaspoon vanilla extract *optional
- 2 tablespoon (3 tablespoon) olive oil *or sub applesauce, see notes
- 3 tablespoon walnut halves (optional)
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat oven to 350°F / 180°C.
- Add all of the dry ingredients (flour, sugar, baking powder + soda, salt) to a large bowl. Whisk until well combined.
- Carefully separate egg yolk and egg white.
- Mash banana in a bowl until smooth.
- Make a well in the center of the dry ingredients. Add the egg yolk to the center and whisk well.
- Then add all of the other wet ingredients (applesauce, vanilla extract, olive oil, mashed banana).
- Stir with a spatula until just combined (don't over stir to avoid a dense and gooey muffin texture).
- Beat egg whites on medium speed with a hand or a stand mixer until you can see stiff peaks forming (see step-by-step photos).
- Gently fold in whipped egg whites to the muffin batter.
- Add in walnuts. Scoop muffin batter (I used a cookie scoop) into a muffin tin lined with muffins liners.
- Bake for 18-20 minutes or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely.
Video
Notes
- Flour: Fo best results I recommend using 1 cup all-purpose flour and ⅓ cup whole wheat flour. If you use more whole wheat flour, the muffins will be much denser.
- Ripe Bananas: To ensure that the muffins are sweet and strongly flavored, use very ripe bananas with lots of brown spots.
- Measure banana: For best results, measure the exact amount of mashed bananas needed using a cup or scale.
- Oil-Free: For completely oil-free muffins, add 4 tablespoon of applesauce instead. The texture will be a bit different though.
- Sweetness: These muffins are lightly sweetened- for sweeter muffins, add ½ a cup of sugar instead of ⅓.
- To store: Store any leftover muffins in an airtight container in the fridge for up to 3 days or at room temperature for up to 2 days.
- To freeze: Freeze in a freezer-friendly container for up to 1 month. Let thaw on the counter overnight.
Nutrition
Serving: 1 muffin. | Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 134mg | Fiber: 2g | Sugar: 9g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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